Paneer Pudinawale (cottage Cheese in Mint Sauce) | Easy Paneer Dishes ~ Side Dishes for Roti and Chapathi
Paneer Pudinawale - Cottage Cheese in Mint Sauce is a wonderful curry served with Flatbreads or jeera rice
Equipment
- Thick Bottomed Pan
- Spice Blender
- Spatula
Ingredients
- 400 grams Fresh Paneer Can use Tofu or cashew cheese for vegan version, with varying taste and cook time
- 2 TBSP Oil
- 1 tsp Coriander powder
- 1/2 tsp Cumin Powder
- 1 tsp Red Chilli powder adjust spice
- 1 tsp Garam Masala
- 1 tsp Salt or to taste
- 2 Onions medium
- 1 Tomato medium
To Grind:
- 50 grams Fresh Mint (pudina) Approx 3 handfuls
- 2 tsp Cashewnuts use melon seeds for nut allergy
- 1 tsp Poppy seeds soaked
- 2 pods Garlic
- 1 inch Ginger
- 1 inch cinnamon
- 1 green chilli increase if you want a spicy base
- 1 green cardamom
Instructions
- Soak the cashew nuts & poppy seeds separately in warm water for 10 mins. grind these with the Mint, ginger, spice and garlic (and others mentioned in the under "to grind") to a smooth paste.
- In a pan, add the frozen (and thawed) paneer cubes in 1 TBSP of oil, saute them till slightly crispy, reserve in a bowl of warm water to remain soft (this is totally optional, you can add the fresh paneer cubes as is too, which I did)
- Saute the Onion and tomato in 1 TBSP oil for 3-4 mins. In the same pan, add the ground mint paste & saute well for 3-4 mins till raw smell disappears.
- Add the salt, spice powders and let it simmer on a low flame. Add 1/4 cup of water if need be to make a thinner gravy.
- Check for spices and slowly add the fried paneer (drained), let it simmer on very low flame for further 2-3 mins.
- Serve hot with any Flatbreads / Pulav / Steamed Basmati Rice
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